There’s something truly comforting about a warm bowl of soup on a chilly evening, and Ina Garten’s Potato Leek Soup is one that never fails to deliver. The moment you blend the earthy Yukon gold potatoes with the sweet, subtle flavors of leeks, you’re transformed into a cozy bistro. I was inspired to whip up this dish after my friend shared her family’s favorite recipe, and it’s become a staple in my kitchen ever since.

What I adore most about this soup is how effortlessly impressive it is; its creamy texture and depth of flavor make it perfect for dinner parties or quiet nights in. Plus, the combination of crispy shallots on top adds a delightful crunch that takes this dish to the next level. Whether you’re tired of takeout or just looking to warm your soul with something homemade, you’ll find that this hearty soup checks all the boxes. Let’s dive into the rich, savory world of roasted potato leek soup!

Why will you love Ina Garten’s Potato Leek Soup?

Comforting warmth: With every spoonful, you’ll feel the soothing embrace of velvety potatoes and leeks.
Effortless impressiveness: This soup looks and tastes gourmet but requires minimal cooking skills—perfect for any home chef!
Rich, savory flavor: The roasted ingredients create a depth that will make your taste buds dance in delight.
Versatile serving: Ideal for cozy nights in, elegant dinner parties, or even as a delightful lunch option.
Time-saving: In under an hour, you can whip up a batch that’ll leave your loved ones raving.
Add a sprinkle of crispy shallots for an unexpected twist, and you’ll have a dish that’s sure to impress every guest!

Ina Garten’s Potato Leek Soup Ingredients

Here’s everything you need to create a bowl of comforting bliss!

For the Soup

Yukon gold potatoes – 2 pounds peeled and cut into 3/4-inch chunks, these potatoes bring a creamy texture to your soup.
Chopped leeks – 4 cups (from 4 leeks), using the white and light green parts ensures a sweet, mellow flavor without any sand.

Olive oil – 1/4 cup, good quality oil adds richness and helps the vegetables roast beautifully.
Kosher salt – A pinch, to enhance the natural flavors of the ingredients.
Freshly ground black pepper – To taste, adds a subtle kick to balance the creaminess.

Baby arugula – 3 cups, lightly packed; it adds a peppery freshness and vibrant color to the soup.
Dry white wine – 1/2 cup, plus extra for serving; it adds depth and a touch of acidity to brighten the flavors.
Chicken stock – 6 to 7 cups, preferably homemade, gives a rich base that’s so much better than store-bought.

Heavy cream – 3/4 cup, for that luscious creaminess that makes every spoonful a joy.
Creme fraiche – 8 ounces, brings a tangy note that elevates the dish significantly.
Freshly grated Parmesan – 1/4 cup, plus extra for garnish; it adds umami and a cheesy finish to your soup.

Crispy shallots – Optional for topping; they provide a delightful crunch that contrasts with the smooth soup.

Remember, each ingredient in Ina Garten’s Potato Leek Soup plays a crucial role in developing that comforting, soul-warming flavor!

How to Make Ina Garten’s Potato Leek Soup

Preheat the oven to 400 degrees F, setting the stage for perfectly roasted vegetables. This temperature is key to achieving a lovely golden color and deep flavors.
Combine the Yukon gold potatoes and chopped leeks on a sheet pan in a single layer. Drizzle with 1/4 cup of olive oil, sprinkle in 1 teaspoon of salt, and 1/2 teaspoon of pepper. Toss well to coat, ensuring every piece is enveloped in the seasoned oil.

Roast the mixture for 40 to 45 minutes, turning them gently with a spatula a couple of times to ensure even roasting. The veggies should become tender and beautifully caramelized for that deep, rich flavor.
Add the baby arugula to the pan and toss to combine, then roast for an additional 4 to 5 minutes until the arugula is wilted and vibrant. Remove the pan from the oven and place it over two burners on low heat.
Stir in 1/2 cup of dry white wine and 1 cup of chicken stock, scraping any delicious bits that may have stuck to the pan. This step enhances the overall flavor, marrying all those delightful roasted notes together.

Transfer the roasted veggies to a food processor in batches, adding the pan liquid and about 5 cups of chicken stock to create a silky puree. Once blended, pour the mixture into a large pot or Dutch oven. Repeat this until everything is pureed and combined beautifully.
Adjust the soup’s consistency by adding 1 to 2 cups of the remaining stock to reach your desired thickness. Stir in 3/4 cup of heavy cream, 8 ounces of creme fraiche, 2 teaspoons of salt, and 1 teaspoon of pepper. Taste and adjust seasonings as desired.
Reheat the soup gently before serving, whisking in 2 tablespoons of white wine and 1/4 cup of grated Parmesan. Serve hot, garnished with extra Parmesan and crispy shallots if desired.

Optional: Drizzle with a little extra olive oil for added richness.
Exact quantities are listed in the recipe card below.

Make Ahead Options

Ina Garten’s Potato Leek Soup is a fantastic choice for meal prep! You can roast the potatoes and leeks up to 24 hours in advance; simply roast them as directed, let them cool completely, then refrigerate in an airtight container. The baby arugula can also be prepped and stored separately, as it will wilt when added straight from the fridge. When ready to serve, reheat the roasted mixture gently in a pot, then follow the recipe to puree and mix in the remaining ingredients. This method ensures your soup retains its creamy, comforting quality and saves you valuable time on busy weeknights!

Expert Tips for Ina Garten’s Potato Leek Soup

Choose Quality Ingredients: Using fresh, high-quality Yukon gold potatoes and leeks will enhance the soup’s flavor. Don’t settle for less!

Avoid Overcooking: Keep an eye on the roasting time. Overcooked vegetables can become mushy and lose their distinct flavor, affecting the final taste of Ina Garten’s Potato Leek Soup.
Blend Smoothly: Blend in batches and ensure your food processor isn’t overloaded. This will give you a silky texture that elevates your dish.
Season Gradually: Taste as you go! Adjust salt, pepper, and other seasonings to find the perfect balance that suits your palate.

Upgrade Your Toppings: Consider adding fresh herbs or additional cheese for a flavor boost. Crispy shallots are optional but their crunch adds wonderful contrast!
Reheat With Care: When reheating, do it gently over low heat to prevent curdling of the cream and creme fraiche. Enjoy the journey to soup perfection!

What to Serve with Ina Garten’s Potato Leek Soup?

Pairing your soul-warming bowl of soup with complementary sides can elevate your meal into an unforgettable feast.

Garlic Bread: Perfectly toasted with a hint of garlic, this bread soaks up the creamy soup, enhancing every luscious bite.
Mixed Green Salad: A fresh salad with a light vinaigrette adds a crisp contrast, balancing the richness of the soup beautifully. Throw in some nuts for a satisfying crunch.
Cheddar Biscuits: Flaky and cheesy, these biscuits bring a comforting heartiness that pairs wonderfully with the smooth texture of the soup.

Roasted Vegetables: Adding roasted Brussels sprouts or carrots can infuse sweet, caramel notes and a delightful chewiness, enriching the overall experience.
Dry White Wine: Enjoy a glass of the same white wine used in the dish for a perfect pairing; it brings out the soup’s depth and richness.
Crusty Baguette: Nothing beats dipping chunks of warm baguette into your soup, offering a satisfying experience to savor the flavors together.

Apple Crisp: End your meal on a sweet note with tart apples and a crunchy topping that creates a perfect contrast to the soup’s creamy texture.

Each of these options adds delightful flavors and textures to your hearty bowl of Ina Garten’s Potato Leek Soup, ensuring that every bite is an experience to cherish!

Ina Garten’s Potato Leek Soup Variations

Feel free to get creative and make this comforting dish your own!

Vegan: Swap heavy cream and creme fraiche for coconut cream and cashew cream. You’ll maintain that lovely creaminess with a dairy-free twist.
Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños to the roasting vegetables for a delightful heat that warms the soul. A small amount can transform the flavor profile dramatically.

Herbed Infusion: Stir in fresh herbs like thyme or rosemary during the last few minutes of roasting. Their aroma will enhance the dish and provide freshness that balances the creaminess.
Cheesy Variation: Replace Parmesan with smoked Gouda for a smoky flavor that adds depth. This small change will introduce a whole new cooking adventure!
Flavor Boost: Combine stock with a hint of miso paste for an umami punch. This swap adds complexity and enriches the savory notes beautifully.

Texture Twist: Garnish with roasted vegetables, like carrots or bell peppers, for added texture and an inviting presentation. They not only taste great but also add colorful variety to your bowl.
Nutty Addition: Toss in a handful of toasted hazelnuts or walnuts for extra crunch. This contrast makes each bite a delightful experience!
Coconut Variation: Replace chicken stock with vegetable broth and add a splash of coconut milk for a tropical flair. This twist brightens the soup while keeping it cozy at heart.

How to Store and Freeze Ina Garten’s Potato Leek Soup

Fridge: Store leftover soup in an airtight container for up to 3 days. Make sure it cools to room temperature before sealing to prevent condensation.

Freezer: For longer storage, freeze the soup in freezer-safe containers or silicone bags for up to 3 months. Leave some space at the top as it may expand when frozen.

Reheating: Thaw in the fridge overnight, then reheat gently on the stove over low heat. Add a splash of chicken stock if needed to achieve the desired consistency.

Crispy Shallots: If prepared, keep crispy shallots in a separate container at room temperature for several days to maintain their crunchiness. Enjoy the delightful textures they bring to Ina Garten’s Potato Leek Soup!

Ina Garten’s Potato Leek Soup Recipe FAQs

How can I choose the best potatoes for this soup?
Absolutely! For this soup, Yukon gold potatoes are your best bet due to their creamy texture and excellent flavor. Look for potatoes that are smooth, firm, and free of dark spots or blemishes. If you’re in a pinch, you can substitute with red potatoes, but be aware that the texture may vary slightly.

What’s the best way to store leftover Potato Leek Soup?
For storing leftovers, place the soup in an airtight container and refrigerate it. It will keep well for up to 3 days. Be sure to let it cool completely to room temperature before sealing to avoid condensation, which could dilute the flavors.

Can I freeze Ina Garten’s Potato Leek Soup?
Definitely! To freeze, let the soup cool down and then transfer it into freezer-safe containers or silicone bags—remember to leave a little space at the top for expansion. It can last in the freezer for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the fridge overnight and reheat gently on the stove.

What should I do if the soup is too thick after reheating?
Very common! If your soup thickens up too much during storage or reheating, simply add a splash of chicken stock or water to loosen it to your desired consistency while warming it on low heat. Stir well and taste to adjust the seasonings as needed.

Are there any dietary considerations I should keep in mind?
Absolutely! If you’re preparing this dish for those with dietary restrictions, you can easily make it gluten-free by ensuring your chicken stock is also gluten-free. For a dairy-free version, replace the heavy cream and creme fraiche with coconut cream and a dairy-free sour cream alternative. Always check for allergies to leeks, potatoes, or other ingredients you’ve added.

How can I keep the crispy shallots crunchy after making them?
To maintain their wonderful crunch, store crispy shallots in a separate airtight container at room temperature. They’ll stay crispy for several days, making them a perfect topping for your Potato Leek Soup! Just remember to sprinkle them right before serving for the best texture.